For the pesto:
I make the pesto by taste, I never use measurements...
Put the basil, pine nuts, garlic, olive oil, and salt in a blender and blend until it's nice, thick, and most of the clumps are out. For the pine nuts, I just dump some in my hand and drop them in, and Katie and I are garlic lovers, so I probably put in about 4 cloves worth...seriously. It may even be more, who knows. I put about 3 'glugs' of olive oil in.
For the chick'n and mushrooms:
Slice the mushrooms to your liking. On medium high heat, melt the vegan butter in a pan and toss the mushrooms in. Put a splash of soy sauce on them, maybe about a teaspoon's or tablespoon's worth (you don't want to overpower it). Add pepper to taste. Stir.
After the soy sauce has cooked into the mushrooms (about 5 minutes), add the chick'n strips. I cut them in half with a wooden spoon after they have thawed to make them more 'bite sized'. Cook to your liking, I cooked ours until it was nice and brown on the outside. I added a little garlic towards the end and sauteed it for a minute or two.
Remove from heat and stir in the pesto. Serve with pasta or mashed potatoes. Put it on some bread. Then, eat it and enjoy.

SO HOW'D IT GO?

This is a nice dish and easy to prepare. I didn't really have enough pine nuts for the pesto so I used walnuts instead and toasted the few pine nuts to sprinkle on top. I tossed it all with fresh linguine and sprinkled on a little vegan Parmesan. Nom, nom, nom! ;)b